dinnerAmber Gohn

Easter Leftovers: Ham & Cheese Puff Pastry Bake

dinnerAmber Gohn
Easter Leftovers: Ham & Cheese Puff Pastry Bake

A lot of people make a big ham for Easter, but what do you do with all that ham once the holiday's over? Ham sandwiches for days? Or, you could get a little creative:

I dug up this recipe on Pinterest (where all good recipes go to either die or get found):


Ham & Cheese Bake

Servings: 4


  • 2 Puff Pastry Sheets - thawed (recipe calls for Pepperidge Farm brand)
  • 3/4 lb Ham - cut into chunks
  • 1 Cup Shredded Colby Jack Cheese (we used slices of pepperjack)
  • 1 Egg & 1 Tablespoon Water (to make egg wash)


  1. Preheat oven to 400°F

  2. Roll out one puff pastry sheet onto a greased baking sheet.

  3. Top the pastry with an even layer of ham and cheese. Leave one inch of space between the filling and the pastry edge along the entire perimeter.

  4. Mix the egg and water together with a fork to create the egg wash.

  5. Brush the inside pastry edges with egg wash.

  6. Roll out the second puff pastry sheet and place on top of the ham and cheese.

  7. Completely seal the edges of the top and bottom pastry sheets by gently pinching together. (like a giant ravioli)

  8. Slice 3 slits into the top pastry sheet.

  9. Brush the top with egg wash.

  10. Bake on the center rack for 20-25 minutes or until golden brown.

  11. Slice and serve with mustard dip.